You might think of The Marigold as a margarita’s sultry, sophisticated cousin. The drink gets its smoky nuance from mezcal, the smoky spirit made from oven-roasted agave. For this cocktail, I love using Gem and Bolt mezcal made with Damiana, a Mexican herb believed to have aphrodisiac qualities. (Is there a better time to embrace such magic?) A touch of honeysuckle liqueur provides sweetness and a floral perfume that’s balanced by grapefruit bitters and bright, fresh citrus juices. From it’s soft peachy hue to a smoky, spicy rim, this drink is a study in contrasts that smooth out each other's edges--a helpful thing to have these days.
Makes 1 cocktail
- 1 ½ ounces mezcal (such as Gem and Bolt)
- ¼ ounce Martine honeysuckle liqueur (or elderflower liqueur)
- 3 or 4 dashes grapefruit bitters
- ½ ounce freshly squeezed Ruby Red grapefruit juice
- ½ ounce freshly squeezed lime juice
- Swath of grapefruit peel, for garnish
- Lime wedge
- Wicked Rim (recipe follows)
Combine the mezcal, honeysuckle liqueur, bitters, grapefruit juice, and lime juice in a cocktail shaker filled with ice. Moisten coupe glass with a lime wedge and dip the rim into the Wicked Salt. Shake the cocktail vigorously and strain into the glass. Twist or “express” the grapefruit peel over the cocktail, then use a lighter to singe the edge of one side of the peel. Place peel in drink and serve.
Makes enough for 4-6 cocktails
- 3 tablespoons Wicked Winona
- 1 tablespoon kosher salt
- 1 tablespoon sugar
Combine spices on a small plate or in a shallow bowl.
Grill-side banter provided by food writer, cookbook author and grilling enthusiast, Paula Disbrowe.
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